Directions:
- In a large skillet or Dutch oven, saute onion in butter until tender.
- Remove with a slotted spoon and set aside.
- In same pan, brown chicken pieces on all sides.
- Return onion to pan, add potatoes and carrots.
- Cover and cook over medium low heat for 30 minutes or until the vegetables are tender.
- Stir in cream, parsley, salt and pepper.
- Reduce heat and simmer, uncovered for 15 minutes or until slightly thickened.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1284.77 Kcal (5379 kJ) | ||
| Calories from fat | 826.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.82g | 141% | |
|---|---|---|---|
| Cholesterol | 451.44mg | 150% | |
| Sodium | 697.03mg | 29% | |
| Potassium | 1466.57mg | 31% | |
| Total Carbs | 35.62g | 12% | |
| Sugars | 9.36g | 37% | |
| Dietary Fiber | 6.34g | 25% | |
| Protein | 75.84g | 152% | |
| Vitamin C | 21.7mg | 36% | |
| Vitamin A | 2.2mg | 73% | |
| Iron | 5.3mg | 30% | |
| Calcium | 138.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 190.19 Kcal (796 kJ) | ||
| Calories from fat | 122.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 141% | |
|---|---|---|---|
| Cholesterol | 66.83mg | 150% | |
| Sodium | 103.18mg | 29% | |
| Potassium | 217.1mg | 31% | |
| Total Carbs | 5.27g | 12% | |
| Sugars | 1.39g | 37% | |
| Dietary Fiber | 0.94g | 25% | |
| Protein | 11.23g | 152% | |
| Vitamin C | 3.2mg | 36% | |
| Vitamin A | 0.3mg | 73% | |
| Iron | 0.8mg | 30% | |
| Calcium | 20.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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